| 标题 |
Effects of sea buckthorn residue protein hydrolysate on the quality of frozen pre-baked bread: Water state and gluten structures |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yaxin Zhao; Tingting Li; Jiajia Zhao; Waleed AL‐Ansi; Mingcong Fan; et al 出版日期:2025-04-03 |
| 求助人 | |
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(2025-6-4)